Crawdads: Baby freshwater lobsters

[Ughubughughughughughghlug]

I don't mind being mistaken, but when some retard posts a dumb article written by a NYC jew (can they even eat crustacians?) about something I've been eating since I was three, I'm gonna correct them. That article was horrendous.

Not only did she get the origin of them wrong, they didn't come from "afro carribean settlers" they were already here. And to call Cajuns "afro carribean immigrants" rather then French people that came from Canada is a level of stupid which is hard to even comprehend.

She didn't even get the general direction where they came from correct.

Yeah that's pretty heinous. Cajun = Acadiana = Acadia = Nova Scotia
Creole = Colonial culture (French Louisiana Black or White)

Cajuns, an ethnic group already in formation that migrated to French Louisiana rather than being the colonial settlers of French Louisiana. But a lot of people, myself in the past included, mistakenly believe Cajun = French Louisiana.

 

[Toolbox]

Only yankees call them crayfish.

I love crawfish, and I love watching them make their mud holes.
Ver archivo adjunto 5585325

After a good rain, there's a good chance you can actually hear them doing their digging work at night if it's quiet enough in your area.

 

[Caesare]

Yeah that's pretty heinous. Cajun = Acadiana = Acadia = Nova Scotia
Creole = Colonial culture (French Louisiana Black or White)

Cajuns, an ethnic group already in formation that migrated to French Louisiana rather than being the colonial settlers of French Louisiana. But a lot of people, myself in the past included, mistakenly believe Cajun = French Louisiana.

I just read the beginning of the article and basically everything she said was incorrect. I finished reading it, there's more.

"In a standard crawfish boil recipe, pounds upon pounds of crawfish, often supplemented by shrimp and crab, grow tender and flavorful in a giant pot with red potatoes, corn, and all sorts of delicious spices. In the end, you get to wear a bib and fish the meat from the crustacean's tiny legs."

No, no, no. They're not "often" supplemented with shrimp and crab. I mean, maybe occasionally, if it was a giant party, maybe someone would boil crabs and shrimp as well. Seems like a lot of work though, and it's not done often like she claims. Often, it's just crawfish and maybe some other foods at a crawfish boil. Maybe some jambalaya. The crawfish is usually enough. You got corn, sausage, potatoes, and garlic in there too. You don't typically need to boil a bunch of shrimp and crabs as well.

And no one's wearing a bib. I know people do that sometimes with lobster because they're big and you're drenching them in dripping, melted butter. Also, lobster is considered high society food, crawfish is not and never was. What I'm getting at, you're probably eating lobster in a nice restaurant and you're dressed in nice clothes. A crawfish boil is a casual affair. You're not wearing dress clothes to them normally and you're not in a restaurant.

And they're pretty small. If you can't eat them without getting shit all over your clothes, you might be a bit of a spaz.

The dumbest part of that quote, when she said you fish the meat out of the tiny legs. No, you don't. You get the meat from the tails, just like a lobster, you dumb fraud. Have you seen the legs? They're tiny. There's no meat in them. The claws have tender meat but it's basically pointless to try and pick them unless it's an especially big crawfish. Even then, it's really not worth it with the small amount of meat in them. It is nice and tender, however.

OK, I'm finished. She just annoyed me with how much stupid, blatantly incorrect shit she managed to fit in a relatively short article.

 

[Agent Abe Caprine]

There's crawdads that sometimes get blown into my yard by strong winds. Last one was such a feisty little shit. Named him Feisty. Might name the next one Nancy-chan.

 

[Caesare]

There's crawdads that sometimes get blown into my yard by strong winds. Last one was such a feisty little shit. Named him Feisty. Might name the next one Nancy-chan.

I remember catching one at my aunt and uncle's house one time. They had all this property, a few hundred acres and my uncle used to grow Satsumas, oranges, and a bunch of other vegetables. They had like a Grove of pecan trees with several dozen trees planted in rows, and me and my sister were filling buckets with pecans to bring my aunt.

There was a little stream and we saw a crawfish in it, so of course we had to put it in the bucket and keep it. We brought it back with us to my aunt and uncles back patio and let it crawl around.

All was good until the dog got curious and started smelling the crawfish. It used one of its little claws and pinched the tip of the dog's nose. She jumped back and swung her head to the side really fast and the crawfish flew through the sky and landed about 12 feet away on the concrete. It's claws broke off from the impact and it died. Very sad.

 

[millais]

I have always eaten the guts/brains. I didn't know there was a risk of ingesting contaminants from their filtration organ. I hope those aquaculture farmers keep their ponds clean.

 

[Caesare]

I have always eaten the guts/brains. I didn't know there was a risk of ingesting contaminants from their filtration organ. I hope those aquaculture farmers keep their ponds clean.

Any filtration organ is going to be liquefied into nothingness after boiling them for 20 minutes in a giant pot filled with salt, lemon, and garlic, and spices at 300 degrees.

I wouldn't worry. Maybe if you were eating them raw and you ate them a few times a week, but who wants to eat raw crawfish? You could, I suppose. I doubt they'd be very good. Maybe if you survived a plane crash and were stuck in the swamp for a while, and it was a survival situation.

I guarantee boiled crawfish is a whole lot safer than raw sushi though.

If you're eating crawfish that came from Louisiana, and there's a good chance you are as they produce something like 80% of them, there's about a 50% chance that they came from the wild, caught by commercial fishermen as opposed to being farm raised.

Either way, there is oversight in place. There has to be, since most of them are consumed locally and you wouldn't want to make your primary customer base sick.

Something I just looked up:
(LDWF = Louisiana Department of Wildlife and Fisheries)

Wild Crawfish​

LDWF is responsible for monitoring and managing wild crawfish through gear, licensing, and reporting requirements. Harvest controls are not necessary to protect the crawfish resource as their populations are resilient and influenced by environmental conditions, rather than fishing. While biologists conduct studies on wild crawfish, they do not sample and survey the populations like other fishery resources. To monitor wild crawfish harvests, LDWF requires docks that purchase crawfish directly from commercial fishermen to submit trip tickets to capture information about their catch—what it is, where and how it was caught, etc. Commercial fishermen who sell their catch directly to consumers are also required to complete and submit trip tickets.

Farm-Raised Crawfish​

Since farm-raised crawfish are an agricultural product, they fall under the purview of the Louisiana Department of Agriculture and Forestry, the U.S. Department of Agriculture, and other agencies. However, farmers who plan to resell their crawfish must have the appropriate licenses from LDWF and other agencies.

 

[Lone MacReady II]

Why is no one posting videos of rowdy rednecks making huge pots of crawdads? Those are interesting.

 

[derpherp2]

Any filtration organ is going to be liquefied into nothingness after boiling them for 20 minutes in a giant pot filled with salt, lemon, and garlic, and spices at 300 degrees.

If the organ was a big enough toxic biohazard we wouldn't even be attempting to eat crawfish in the first place.

Also I'm a shrimp boy not a craw boy. No idea how to cook any of it. I prefer cooking things I can take the shells off before cooking them.